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Le glacier royal, ou, L'art de donner des bals et soirées : contenant les meilleures recettes pour faire les glaces, sorbets, café, punch, chocolats, thé, marmelades, confitures, pâtes, fruits à l'eau-de-vie, sirops, etc. : suivi de la construction d'une glacière, d'une distribution indiquant la quantité et l'ordre du service à faire pour recevoir depuis 25 jusqu'à 200 personnes, de menus de desserts de déjeuners, dîners et soupers pour les quatre saisons ... : ouvrage entièrement neuf ...


Published 1844
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Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb.

Bitting, K.G. Gastronomic bib.

LC copy imperfect: last three pages (part of table of contents) and lower cover wanting. Paging of perfect copy from BN. In dust jacket

Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939


Publisher Paris : G. Barba
Year 1844
Pages 316
Possible copyright status NOT_IN_COPYRIGHT
Language French
Digitizing sponsor Google
Book from the collections of Harvard University
Collection europeanlibraries
Notes LC copy imperfect: last three pages (part of table of contents) and lower cover wanting. Paging of perfect copy from BN. In dust jacket.

Full catalog record MARCXML

[Open Library icon]This book has an editable web page on Open Library.


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